Homemade Low-Carb Graham Crackers

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Homemade Low-Carb Graham CrackersPin recipeFollow us 95.0k

What was I thinking? When the lovely Martina asked if I could develop a keto Graham Cracker recipe, I though “Why not?”

There was just one teeny little problem though; here in Australia we don’t have Graham Crackers so I had no idea what they should look or taste like.

So, I called in my US friends and asked them to describe them for me. I then chose the three most popular recipes that I could find and cooked them.

Taking into account all of the similarities between the end results of the baking and the descriptions that I received, I deduced that these keto-friendly graham crackers should be not overly sweet or highly flavoured, but with a kind of malty, cinnamon type flavour.

They should be a study cracker and have fork marks on top. So, I’m desperately hoping that I’ve nailed it with this recipe. Let me know if I nailed it or completely bombed. Regardless, I think these are freaking delicious and will be making them again. Enjoy!

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Hands-on Overall

Nutritional values (per cracker)

1.2 grams 1 grams 2.1 grams 7.2 grams 2 grams 78 calories
Total Carbs2.2grams
Net Carbs1.2grams
of which Saturated2grams
Magnesium24mg (6% RDA)
Potassium65mg (3% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (11%), fat (83%)

Ingredients (makes 24 crackers)

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  1. Cream the butter and the Swerve until light and fluffy, approx. 5 minutes. This step is really important, so take your time and don’t rush it.
    Homemade Low-Carb Graham Crackers
  2. Combine almond flour, flaxmeal, salt, baking powder, vanilla and cinnamon in a bowl.
  3. Add eggs and molasses to the creamed butter and mix until combined.
    Homemade Low-Carb Graham Crackers
  4. Add the dry ingredients and mix on low until a dough forms.
  5. Cut a piece of silicone paper the size of your baking tray (or two, if your trays are smaller). Place the dough ball on top and cover with a second sheet of silicone paper.cRoll out until the dough is about 5 mm/ 0.2" thick.
    Homemade Low-Carb Graham Crackers
  6. Score the dough with a knife, cutting it into squares. Prick each square with a fork in a repeating pattern. Place the sheet back on top and freeze for about 30 minutes.
  7. Pre-heat the oven to 180 °C/ 355 °F. Remove tray from freezer and bake for 15 minutes. Remove from the oven and switch oven off. Re-cut the lines in the crackers and move them apart on the tray.
    Homemade Low-Carb Graham Crackers
  8. Return the tray to the cooling oven and leave it there for about 10 minutes. The crackers will crisp up further as they cool.
    Homemade Low-Carb Graham Crackers
  9. Store in a sealed container for up to 14 days, although they will soften slightly towards the end.
    Homemade Low-Carb Graham Crackers
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (1)

oh these would be perfect with my lunch bowl today. Great recipe. Jo